The Best Restaurants with 2 Falstaff-Gabel(n) in Brixen
This idyllic restaurant on the lakeshore in Lidopark invites you to stay a little longer. Despite the size of the restaurant, every dish is served in top quality. Specialties from the charcoal grill, including fish and meat such as Wagyu entrecôte, are particularly popular.
On the organic farm, the idea of nature and provenance is lived - and this is particularly noticeable on the plate. Lots of fresh vegetables are used and the kitchen mainly preserves, cooks and sustainably processes ingredients from the farm. They even smoke their own bacon.
The focus is on the essentials, without much distraction. Inspired by the life of the monks, the restaurant has dedicated itself to the simplicity and naturalness of monastery cuisine and has developed it further. The monastery soup remains a newly interpreted classic.
A jewel in the old town that shines with outstanding cuisine. The ambience is a journey through time: beautiful stained glass windows, wood carvings, ornaments and rustic decorations. Whether veal head, pasta or chocolate tartlets - both rustic and delicate dishes are perfectly suited to the restaurant.
The vinotheque is very stylish. The ambience alone indicates the high quality of the wines and the selected specialties. From charcuterie to tuna tataki and tomahawk steak - taste has been proven here. Clear wines and rosé are also impressive.
A super-stylish wine bistro with an excellent selection of red and white wines, Prosecco, Franciacorta, Champagne and other specialties. Best served with antipasti such as prosciutto and cheese. Freshly cooked dishes are occasionally served at lunchtime.
Hospitality is a way of life. The host cooks personally and attaches great importance to honest, regional ingredients. Seasonal specialties are served with a special event character, including chestnut weeks, dumpling evenings and of course the Törggelen season.
In the middle of the countryside and yet still in the city: a small vacation oasis where you can unwind comfortably and (almost) undisturbed on the sun terrace. Excellent South Tyrolean cuisine is served in the beautiful wooden parlor. Extra plus: vegan dishes!
48-hour matured sourdough, fior di latte mozzarella and San Marzano tomatoes form the basis for Antonino Leo's outstanding Neapolitan pizzas. Baked exclusively in a wood-fired oven and topped with the best ingredients, they are baked to perfection.
The inn has been preserving South Tyrolean inn culture since 1585 and the walls of the cozy parlour could tell exciting stories. The cuisine combines light-footed Mediterranean with hearty regional dishes. The venison goulash with apple red cabbage is great art. Dream ambience!